Allergen-Free Holiday Recipe's

Check out this link from the AAAAI for allergen free holiday recipe ideas! https://www.aaaai.org/conditions-and-treatments/allergies/food-allergies/food-allergy-free-recipes/food-allergy-free-holiday-recipes.aspx

Allergen-free Thanksgiving Stuffing Ideas

Here are some great allergen-free Thanksgiving stuffing ideas from kidswithfoodallergies.org! stuffinghttp://community.kidswithfoodallergies.org/blog/top-8-allergy-free-stuffing-recipes-Thanksgiving

Awesome new site for food allergy patients - The Allergy Menu

This is a new searchable database of recipes where food allergic individuals can enter the foods they need to avoid (among the most common food allergens such as milk, egg, wheat, peanut, sesame, tree nuts), click a button and voila! A series of recipes that would be safe and allergen-free for them.  It costs $297 per year for a subscription -- which seems pricey at first, but in fact that is less than a dollar a day to get rid of the hassle of trying to navigate through recipe books and hundreds of labels to figure out what would be safe to eat.  Very nice idea, something we have needed for a long time!

Click here for the link.

Visit our website at: www.southbayallergy.com

Sugar-Free, Dairy-Free Pumpkin Dip

1.8 oz. package of Tofutti Better Than Cream Chesse non-dairy cream cheese alternative

10 drops liquid stevia herbal sweetener (or substitute other sugar-free sweetener to taste)
1/3 cup pumpkin puree
1 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla extract
chopped pecans (optional, use only if not tree nut allergic)

Mix first six ingredients well. If used, top with chopped pecans. Serve with sliced apples.

Delicious and healthy!

Island-Style Hot Chocolate (Dairy Free)

3 cups coconut milk

1/3 cup semisweet chocolate chips (check label for dairy or substitute carob chips)

1 tablespoon sugar (or substitute 1 tsp. agave nectar)

1/2 medium-size banana (or substitute pinch of xanthan gum)

1 pinch ground cinnamon

Directions:

Microwave 2 cups coconut milk on high for 2 minutes (cooking time may vary based on microwave wattage); stir in chocolate, sugar and cinnamon. In blender, blend 1 cup coconut milk and banana until smooth.* Mix all ingredients together and heat in microwave on high for an additional 2-3 minutes.

*If using xanthan gum, heat all 3 cups milk in initial step, add pinch of xanthan gum to mixture and stir before heating the additional 2-3 minutes.

For range top, heat coconut milk initially in saucepan to moderate-warm before following same ingredient-mixing instructions above.

Red-and-White Milk and Egg free Holiday Cookies

2/3 cup dairy-free shortening

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup apple sauce

1 tsp. vanilla extract

1-3/4 cups all-purpose flour (contains wheat/gluten)

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup dairy free white chocolate chips (can substitute carob chips)

1/2 cup currants or sundried cranberries

Directions:

Preheat oven 375 degrees. Mix together shortening, sugars, apple sauce and vanilla. In separate bowl, combine flour, baking soda and salt; combine wet and dry ingredients until smooth. Add in fruit and white chocolate chips. Roll dough into balls and place on baking sheet lined with parchment paper. Bake 12 minutes or until lightly browned. Cool and serve!

Oatmeal Snowball Cookies

Oatmeal Snowball Cookies

Milk, Egg, Peanut and Nut free.

2 cups light brown sugar, firmly packed
1 cup milk-free margarine, softened
3 T. water, 3 T. oil, 2 tsp. baking powder, mixed together
1 1/2 cups flour
2 tsp. ground ginger
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. vanilla extract
4 cups quick oats
confectioners sugar

In a large bowl, with an electric mixer on medium speed, beat brown sugar and margarine until creamy. Beat in water, oil, and baking powder, baking soda, and salt. Beat in vanilla extract. Stir in oats. Shape dough into 1-inch balls and roll in fectioners sugar. Chill 1 hour. Preheat oven to 375 degrees. Bake 10 minutes.

Desperate for a donut?

Gluten-Free Baked Donuts


Ingredients:
1 cup sorghum flour or millet flour
1/2 cup organic brown rice flour
1/2 cup tapioca starch or flour
1/2 cup packed light brown sugar
1 tsp baking powder
1 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/3 cup organic coconut oil or shortening
1/2 cup vegan sour cream or plain vegan yogurt
2 large organic free-range eggs, or egg replacer
1 tsp rice milk or coconut
2-4 tbsp rice milk or coconut milk
Powdered sugar and ground cinnamon for dusting


Method:
-preheat the oven to 350. Grease a 12-count mini-donut pan
-In a large mixing bowl, whisk together the sorghum flour, brown rice flour, tapioca starch/flour, brown sugar, baking powder, xanthan gum, baking soda, sea salt, cinnamon and nutmeg.
-Add the coconut oil or shortening by spoonfuls, and us a fork or pastry cutter to distribute it until the flour mix becomes sand textured.
-Stir in the vegan sour cream, eggs or egg replacer and vanilla. Mix until smooth.
-A tablespoon at a time, add the rice milk and mix until the dough is pliable. It should be slightly sticky, but not wet.
-Divide the dough into 12 sections and roll each piece in your palms to form a ball the size of a golf ball. Your hands should be slightly oily from the shortening - this is good. (If the dough is too wet and cannot easily form a ball when you roll it, add a bit of brown rice flour.)
-Using your palms, gently roll the dough into a cigar shape about 4 to 5 inches long. Drape the dough into one well of the donut pan, and slightly overlap the two ends to make a circle. Don't get fussy yet. Just lay it in there.
-Continue as above with the remaining dough balls.
-Using oily or wet fingers, smooth out the dough. But don't smoosh it down into the well - simply finesse a bit so that you're forming a ring.
-Bake in the center of the oven for 12-15 minutes, until firm to the touch.
-Remove the pan to a wire rack to cool for five minutes. Then gently remove the donuts from the pan and place them bottom side up on a wire rack (to help prevent soggy bottoms).
-When cooled, sift confectioner's sugar or a mix of confectioner's sugar and ground cinnamon all over the donuts.
-Best eaten the day you bake them.


Makes: 1 dozen mini donuts.

Gluten-Free Apple-Pear Muffins

Gluten-Free Apple-Pear Muffins


Ingredients:
1/2 cup sorghum flour or millet flour
1/2 cup brown rice flour
1/2 cup millet flour
1/2 cup rice bran
1/4 cup tapioca starch/flour
2 tsp baking powder
1 tsp xanthan gum
3/4 tsp fine sea salt
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
2 large organic free-range eggs, beaten, or egg replacer
1/2 cup pure maple syrup
1/4 cup coconut oil or vegetable oil
1/4 cup coconut milk or vanilla rice milk, more as needed
1 tbsp bourbon vanilla extract
1 cup diced apple
1 cup diced pear


Method:
-Preheat the oven to 350. Line a jumbo 6-muffin tin with jumbo paper liners.
-In a large mixing bowl, whisk together the sorghum flour, brown rice flour, millet flour, rice bran, tapioca starch, baking powder, xanthan gum, sea salt, cinnamon, ginger and nutmeg.
-Add the eggs or replacer, maple syrup, oil, coconut milk and vanilla extract. Beat until smooth. The batter should be think and a bit sticky, but not too wet. If the batter is stiff of dry, add more coconut milk one tablespoon at a time until it loosens.
-Using a spatula, stir in the diced apple and pear until combined.
-Spoon the batter evenly into your pan's 6 jumbo liners. Bake in the center of the oven for 22 to 25 minutes, until domed, golden and firm to the touch.
-Cool the pan on a wire rack for a few minutes, then pop the muffins out of the pan (to avoid soggy bottoms). Lovely warm.
-Wrap leftover muffins in foil, bag and freeze to preserve taste and texture.


Makes: 6 jumbo muffins

A sweet treat for those allergic to egg and dairy

Brownie Bites (egg and dairy free)

8 oz silken tofu
1 1/2 cup unbleached flour
4 tablespoons flour
4 tablespoons applesauce
1/2 cup water
1/2 cup brown rice syrup (or 1 1/2 cup sugar)
1 tsp salt
1/2 tsp allspice or cinnamon
1 tsp vanilla
3/4 cup unsweetened cocoa
1/4 cup semi-sweet vegan chocolate chips
1/2 cup vegetable oil
1/2 tsp baking powder

Directions:
Preheat oven to 350 degrees.
grease and flour a 9 inch square baking pan.
In blender, puree tofu.

In a separate saucepan, mix 4 tablespoons flour with applesauce. Slowly add water until smooth. (This may not take the full 1/2 cup; use what is necessary.) Stir in pureed tofu until blended. Cook on low heat, stirring, for 3 minutes. Transfer to medium bowl and let cool completely.

When tofu mixture is cool, add brown rice syrup, salt, allspice and vanilla and mix until well blended.

In small bowl, mix cocoa, chips and oil; stir into tofu mixture.

Stir in 1 1/2 cups flour and baking powder until blended.

Bake 25 minutes.
Let cool; cut in miniature squares.